Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

The majestic Peruvian Andes stretch the length of
Peru and have witnessed the rise and fall of many civilizations. By 3000 BC,
highlanders were cultivating a wide range of crops in this difficult
landscape—hardy, life-sustaining foods such as gourds, corn, potatoes and
quinoa. Potatoes provide the foundation of the Andean diet, and varieties
number in the thousands. A stroll through the Cusco market provides a glimpse
of the tantalizing potato options: at some stalls, the selections extend almost
as far as the eye can see.